TENDERNESS OF POULTRY MEAT .2. EFFECT OF SCALDING PROCEDURES

被引：13

|

作者：

WISE, RG

STADELMAN, WJ

机构：

来源：

POULTRY SCIENCE | 1961年 / 40卷 / 06期

关键词：

D O I：

10.3382/ps.0401731

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：1731 / &

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